The king of Paayasam is Paal Payasam. It is one of the favourite dish for many. And during festivals and marriages, it is prepared as one of the items in menu. 

Basmati Rice - 1/2 cup

Milk - 2 cups

Sugar - 1 cup

cardamom powder - 1/4 tsp

Cashew nuts - 10 to 12 nos

Raisins - 10 to 12 nos

Ghee - 2 to 3 tbsp

Saffron strands - 1 pinch

Fry the rice in 1 tbsp of ghee in low flame till it fries and turns golden in colour. Boil milk and once it is done reduce the flame and keep stirring till the 2 litres is reuduced to 3/4th. Add sugar, cardamom powder and saffron strands to it and keep stirring it to mix all together. Add the rice to the milk and keep cooking till the milk reduced to 1/2 and the rice gets cooked. Keep stirring to avoid rice settling at the bottom and burning out.

In a pan add remaining ghee and add cashewnuts and raisins and fry till they turn golden brown; add it to the Paal Payasam.